Eggplant Casserole IV
Eggplant Casserole IV

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, eggplant casserole iv. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Eggplant Casserole IV is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Eggplant Casserole IV is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have eggplant casserole iv using 22 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Eggplant Casserole IV:
  1. Make ready Soaking
  2. Get 1 large eggplant aubergine
  3. Make ready As needed salt
  4. Get As needed water to rinse eggplant
  5. Make ready Meat sauce
  6. Get 2 pound ground sirloin/beef
  7. Make ready 1 large onion
  8. Make ready 2 tablespoons parsley flakes
  9. Get 2 tablespoons tomato paste
  10. Prepare 1-1/2 cup roasted sweet peppers
  11. Get 16 ounces diced tomatoes
  12. Make ready 1 teaspoon salt
  13. Make ready To taste ground black peppe
  14. Get 1/2 teaspoon marjoram
  15. Get 1/2 teaspoon savory
  16. Prepare 16 ounces tomato sauce
  17. Prepare 1 teaspoon granulated garlic powder
  18. Take 1 rib/stalk celery sliced thinly
  19. Get Layers
  20. Get 2 cups shredded gouda cheese
  21. Take 1 cup chopped black ripened olives
  22. Prepare 2 cup shredded Monterey jack and cheddar cheese
Steps to make Eggplant Casserole IV:
  1. Peel and slice the eggplant into thin slices. Salt each slice on both sides. Let sit for 30 minutes then rinse.
  2. Wash all the vegetables. Preheat oven to 400°Fahrenheit chop the celery, leaves and all. Slice the peppers and onions.
  3. Heat pot and brown the beef with the onions, peppers, tomatoes, celery, add spices and simmer 10 minutes.
  4. Add tomato sauce and tomato paste, adjust the salt and pepper if more is needed.
  5. Heat a skillet and lightly brown the eggplant.
  6. In a 10 inch oven safe pan add a thin layer of meat sauce. Cover with part of the eggplant slices. Then add the colby Monterey jack cheese.
  7. Chop and slice the olives. Add olives over most of the top.
  8. More meat sauce. Eggplant. Then aged Italian blend
  9. Meat sauce and shredded gouda cheese. Put into the oven for 35-40 minutes.
  10. Let rest 15 minutes serve I hope you enjoy!

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